油炸木薯片工艺研究  

Study on Fried Technology of Cassava

作　　者：张容鹄[1] 窦志浩[1] 万祝宁 谭勇[1] 崔璐[1] 何艾[1] 谢辉[1] 

机构地区：[1]海南省农业科学院农产品加工设计研究所,海南海口571100

出　　处：《安徽农业科学》2010年第27期15084-15086,15091,共4页Journal of Anhui Agricultural Sciences

基　　金：国家农业部公益性行业科研专项(nyzx07-013)子课题"木薯休闲食品的研制与开发";海南省重点科技计划项目(ZDXM20100030)

摘　　要：[目的]研究油炸木薯片加工工艺。[方法]运用单因素试验、均匀设计试验和正交试验方法,通过感官评分、含油率和膨化度3项指标探讨了切片厚度、硬化、热烫、浸泡、干燥、油炸温度和油炸时间等关键环节对油炸木薯片工艺的影响。[结果]确定了油炸木薯片的最佳工艺条件为:切片厚度1mm,0.3%CaCl2硬化30min,95℃热烫120s,10%糖溶液浸泡1h,85℃干燥60～120min,初始油炸温度170℃,油炸时间90s。[结论]油炸木薯片口感酥脆、色泽金黄、含油率较低。[Objective] To study the fried processing technology of Cassava chips.[Method] Applying a single factor,uniform design and the orthogonal experiment method,key points of processing technology,such as slice thickness,hardening,heat,soak,drying,fried temperature and fried time were discussed through three evaluation indexes in Sensory score,fat content and puffed degrees.[Result]The best technology is as follows：1 mm section thickness,hardening time 30 min with 0.2%CaCl2,2 min treatment with heated 95 ℃ water,10%sugar solution soaking for 1 hr,drying time from 60 min to 120 min in 85 ℃,fried initial temperature 180 ℃ and fried time 90 s.[Conclusion] The fried Cassava chips had crispy taste,golden colour and low fat.

关 键 词：木薯 薯片 油炸膨化 休闲食品 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]